Sunday, March 1

Old Fashioned Raised Maple Doughnuts


It is no secret that I have a love affair with a well made doughnut. However this is something that is hard to come by in our area. Southern New Hampshire is seriously lacking in mom and pop doughnut shops. On Friday, I took it to Facebook and had some friends chime in to give me a list of New England bakeries that serve doughnuts. Unfortunately most shops are an hour or more away. BUT there was one about 20 minutes south of me, a place called Klemm's in Hudson New Hampshire. So I bundled the kids up and took a drive down to see if their doughnuts met my expectations.

I do love a fancy doughnut every now and then, unique toppings and fillings are always delicious and interesting. However I am a doughnut purist, I truly believe the best doughnuts are a plain cake doughnut, cider doughnut, or a glazed yeast/raised doughnut.





Klemm's Bakery~ 1 Dozen Glazed Donuts, Hudson New Hampshire 

Klemm's had little in variety, they clearly agree with me... simple traditional doughnuts rock. So I ordered a glazed doughnut and hoped that I had finally found a decent doughnut in Southern New Hampshire. Sure enough... it was amazing. Their doughnuts are so light and fluffy with the perfect amount of sweetness from the glaze. So I then ordered a dozen to share with my husband and his employees. Clearly I was everyone's favorite wife that day!


When we arrived home after feasting on glazed doughnuts the first thing the kids and I did was pull out some flour, maple syrup and yeast. We got to work right away, knowing that in order to get the perfect fluffy doughnut, we were going to have to allow a lot of time and patience.

These doughnuts are not a copycat of the ones we had at Klemm's exactly, I decided since I just received  a gallon of syrup from Grandpa Brown on our New Years visit to the farm in Vermont, that our doughnuts would have to be maple flavored. These are similar to my husband's Grandma Brown's raised doughnuts that she made us one year during sugaring. She keeps her doughnuts plain and you eat them warm dipped in maple syrup. It is pretty much heaven.

Though instead of dipping them in maple syrup, we glazed ours and even did a few with just granulated sugar for my glaze hating 8 year old.


Old Fashioned Raised Maple Doughnuts

Ingredients: 
1/2 cup whole milk
1/4 cup water
1/3 cup maple syrup
3 tbs room temperature unsalted butter
1 1/2 tsp kosher salt
1 package Red Star Platinum Yeast (or other quick rise yeast)
2 tbs warm water (for yeast)
1 tbs granulated sugar (for yeast)
About 3 cups of bread flour (all purpose flour works too)
Vegetable Oil for frying (at least 4 cups)

For the glaze:
1 1/2 cups powdered sugar
1/4 cup maple syrup
pinch of salt

Directions:

In a small bowl add yeast, with 2 tbs warm water, 1 tbs granulated sugar, give it a quick stir and set aside and wait for the yeast to start to foam and rise. About 3-5 minutes.

Meanwhile, add milk, 1/4 cup water, 1/3 cup maple syrup, butter and salt together in a sauce pan, heat until the butter melts and the mixture reaches 90 degrees.

Add mixture into a mixing bowl and mix in one cup of flour until a thick batter has formed. Add in yeast mixture and the remaining flour 1/2 cup at a time.

When the dough comes together and is only slightly sticky pour it out on to a well floured surface. Knead for about 6-8 minutes (add in more flour as need) or until the dough is elastic, when you pinch a piece, it should pull back.

Place dough in a greased bowl, cover with plastic wrap and place in a warm place to rise. On a cold winter day, I crack the oven and place the bowl on the cook top so it stays nice and cozy!

Allow dough to rise until it has doubled in size. Forget timing it.... every one's rise time with be different. So please, pay attention to the size of the dough!

Once the dough has doubled pour it out on to a well floured surface again, and roll it out until it is about 1/4-1/3 of an inch thick. Using a doughnut cutter, (or cup/other cookie cutter) cut doughnuts out and set aside on a parchment paper lined cookie sheet (again choose a warm spot). You can re-roll and cut scarps if desired, I usually just cut them into small pieces  and fry them as is. My kids enjoy the odd shaped scrap doughnuts for some reason!

Allow cut doughnuts to rise until they have fully doubled in size (or even bigger if you'd like) the longer they rise, the fluffier they will be! I let mine rise for almost 2 hours!

Once they have at least doubled in size.  Heat the frying oil in a heavy bottomed pot. I use my dutch oven, whatever size pan you choose just make sure you have at least 2-3 inches of oil in the bottom. Heat oil to 360 degrees.

Fry doughnuts a couple at a time, making sure not to crowd them. About 2 minutes per side. Once they are golden brown remove from oil with a slotted spoon and place on paper towels to drain any extra grease.

Once all the doughnuts have fried and have cooled a bit start preparing your glaze.

In a mixing bowl whisk maple syrup and powdered sugar with a  pinch of salt together until smooth.

Dunk each fried doughnut in the glaze until evenly  coated. Place on a baking rack and allow to dry for about 30 minutes before eating.

Recipe yields about 12 doughnuts. 

(If you choose to do a sugar topping, take 1 cup of granulated sugar  in a pie plate or shallow bowl, toss doughnuts in the sugar while they are still warm)




45 comments:

  1. Gahhh I wish I had these in front of me for breakfast right now!

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    1. I wish you were here and we could share them! I ate far too many.

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  2. WHOA! Instant drool inducing food right there!

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  3. These look incredible, Carrie! You know I love me some maple syrup!

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  4. Maple doughnuts! I have to try these. I am on the hunt for a the best homemade doughnut recipe! Thank you.

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  5. I love a maple doughnut! These look awesome!

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    1. Your doughnut holes a couple weeks ago spiked my cravings.... so yeah. Thanks for that ;)

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  6. First, love love love the redesign! Beautiful! Secondly, I just want a dozen of these all to myself! <3

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    1. Oh my gosh Katie, thank you. It's not even 1/2 finished yet..... Unfortunately Stevie has a real job and can't spend as much time as I would like helping me haha. I keep fudging stuff up and half of my blog doesn't work right now! ahhhh

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  7. Your photos are the best!! These donuts sound unreal!

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  8. These look insanely delicious! I agree that there are few donuts around here worthy of celebration - unless you're talking an apple cider donut in the Fall! I hear there's a great place to check out in Portland, Maine but again, no time to drive over an hour for a donut! Looks like you've perfected this recipe! Rock on girl!

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    1. There is the BEST place in Portland called The Holy Donut. You must go, I drive 1.5 hrs from here there.... it's worth it lol.

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  9. There was a place called Old Fashioned Donuts in Chicago that I grew up on. They make the same types of old fashioned raised doughnuts that knock your socks off. I might try my hand at making these goodies, they are perfect.

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    1. You should make some soon. Seriously nothing better than an old fashioned doughnut!

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  10. OMG these look AMAZING!! I never made yeasted doughnuts, must try!

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  11. These look so DELICIOUS! I can't wait tot try them.

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  12. Oh my word!!! These doughnuts look amazing!

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  13. I'm with you, a fried, yeasted, glazed, classic doughnut is last meal worthy. If it didn't make me fat I'd seriously eat about a dozen every day. Those look insanely perfect.

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  14. I literally cannot stop salivating when I look at these. They look SO HEAVENLY!
    Any tips what you can do to get rid of the leftover frying oil?

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    1. I run it through a sieve afterwards and re-use for other fried goods at least 2-3 times before disposing of it. Then I pour it into a plastic container (I usually save the one it came in) and then our dump has a place for it in the hazardous materials section.

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  15. These are absolutely perfect Carrie! There are no good doughnut places near me either. I miss the big city for the food! The maple on these...I need them!

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    1. Thanks Dorothy! I'm amazed at how many areas lack in the donut department.

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  16. I WANT TO STUFF THEM ALL IN MY FACE!!!!!!!!!

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    1. I wish you were here this weekend to help me eat them! I ATE THEM ALL. Seriously so fat feeling right now.

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  17. I miss maple and cinnamon donuts so much!

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  18. This recipe looks like its going to make the best donuts ever! I cannot wait to try it. Just need to go to supermarket for oil! Clean oil is a must! Thank you for sharing the recipe :)

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  19. Oh my these doughnuts. Drooling over here!

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  20. These look incredible. Do you know if I could let them raise in the fridge overnight so I could make them for breakfast the next day?

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    1. Yes! I did another batch over the weekend this way. Worked perfectly.

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  21. These were amazing doughnuts. Took almost three hours to make, but definitely the best doughnut recipe I have used. Thanks!

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    1. SO glad you gave them a try! They are the best but do take some time...

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  22. Hi there, the doughnuts look great! How could I do the glaze without maple syrup as it is difficult to get it Brazil? Many thanks, Iza

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    1. Honey would be a great substitution.

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  23. There was a bakery in Montpelier, Vermont 40 years ago called Paul's Home Bake Shop. The mini frosted sugar cookies and Bismark donuts were to die for! How we miss that bakery. These Maple Donuts look SO GOOD. We'll be trying these!

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  24. Can I used skim milk if I don't have whole milk on hand?

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    1. you can, it will still be yummy. Just will change the texture a tad.

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  25. Oh my, these look fantastic! I know it's sacrilege, but do you think I could bake these in my doughnut pan and would I need to do anything differently?

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